Palm oil is a versatile edible tropical oil widely used in the food industry for its stability, neutral flavor, and ability to enhance the texture and shelf life of products. Commonly found in baked goods, snacks, and margarine, it’s a popular choice for its cost-effectiveness and functional benefits in cooking and food production. Palm oil is used to manufacture confectionery, baked products, dairy products, margarine products, culinary fats, confectioneries, and bakeries. ​​

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Palm stearin is used in the production of margarine products, cooking fats, confectioneries, bakeries and for the production of other food products, as well as for the transesterification process.